Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods

Abstract

The objectives of the present study were to determine and evaluate the fatty acid composition of a selection of salty snacks present on markets in Turkey with a reliable chromatographic method; to evaluate trans fatty acid (TFA) and erucic acid contents in terms of food safety, and to check "TFA-free" statement on the label with current legislation. Based on the method verification study, the performance criteria of the analytical methods used were found acceptable. Even though the highest level of total fat was found in the potato chips, puff, and popcorn category, the saturated fatty acids were higher (p < .05) in crackers category. Palmitic acid was predominant for cracker and grissini groups, whereas oleic acid showed higher prevalence for the last group. None of the samples revealed food safety risks regarding erucic acid and TFA. Moreover, the declaration on the label for TFA was verified with the analytical results. Practical applications High salt-containing snack products are highly appreciated worldwide and consumed by people of all ages. There is a wide diversity of these products and the market is growing fast according to their palatability and high availability. Therefore, the determination of the fatty acid profile of these snack products is of great importance as it is directly related to health. This study has been performed to evaluate the fatty acid composition of selected commercial salty snacks in Turkey in three categories including "crackers," "grissini," "potato chips, puff, and corn snacks". It focuses on present reliability of a reference standard method used for routine analysis of fatty acid compositions, determination of fatty acid composition (saturated, monounsaturated, polyunsaturated, and total fatty acids in addition to individual fatty acids) of a selection of salty snacks present on markets in Turkey, evaluation of trans fatty acid and erucic acid contents in terms of food safety and confirmation of "trans fatty acid (TFA)-free" statement on the label with the latest Turkish labeling regulations.